This roasted meat fillet with grilled potatoes is the kind of meal that feels both rustic and elegant—a dish you can pull out on a weeknight or showcase at a special dinner. The fillet cooks until tender and juicy, wrapped in a simple blend of herbs, garlic, and butter. The grilled potatoes add a smoky, crispy contrast that turns the plate into something memorable. Everything comes together with minimal fuss, but the flavors feel like you spent hours. If you want a balanced, hearty meal with comforting aromas and satisfying textures, this recipe delivers every single time.

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Roasted Meat Fillet with Grilled Potatoes

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4

Course: Main Course

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

For the Meat Fillet

700 –800 g beef or pork fillet trimmed
2 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic smashed
1 tbsp fresh rosemary chopped
1 tbsp fresh thyme leaves
1 tsp paprika
1 tsp salt
½ tsp black pepper

For the Grilled Potatoes

4 medium potatoes sliced into 1 cm rounds
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
Fresh parsley for garnish optional

Equipment

1 Sharp chef’s knife
1 Cutting board
1 Large cast-iron skillet or oven-safe pan
1 Mixing bowl
1 Baking sheet or grill pan
1 Tongs
1 Meat thermometer (recommended)
1 Aluminum foil

Method

1. Prepare the Meat Fillet

Pat the fillet dry with paper towels. This helps develop a good sear.
Rub it with olive oil, salt, pepper, paprika, rosemary, thyme, and smashed garlic.
Let it rest at room temperature for 10–15 minutes while you prep the potatoes.

2. Prep the Potatoes

Slice the potatoes evenly so they cook at the same speed.
Toss them in a bowl with olive oil, salt, pepper, garlic powder, and smoked paprika.
Spread the slices on a grill pan or lightly oiled baking sheet in a single layer.

3. Cook the Meat

Preheat your oven to 200°C (400°F).
Heat your cast-iron skillet over medium-high heat.
Add butter, wait for it to melt, then place the fillet in the pan.
Sear 2–3 minutes per side until a golden crust forms.
Transfer the skillet to the oven.
Roast for:
Beef:
Medium-rare: 12–15 minutes (internal temp 55–57°C / 130–135°F)
Medium: 18–20 minutes
Pork:
20–25 minutes (internal temp 63°C / 145°F)
Remove from the oven, tent loosely with foil, and rest for 10 minutes.

4. Grill the Potatoes

Place the potatoes in the oven alongside the meat OR grill them on a stovetop grill pan.
Cook 15–20 minutes, flipping halfway, until tender in the center and crisp at the edges.

5. Serve

Slice the fillet into even pieces.
Arrange on plates with the grilled potatoes.
Spoon any pan juices over the meat.
Garnish with fresh parsley if you like.

Notes

Tips

Room-temperature meat cooks more evenly—don’t skip the resting step before searing.
Use a thermometer for perfect doneness. Guessing is how good fillets get overcooked.
Flip potatoes only once for better browning.
Use clarified butter for searing if you want a deeper crust without burning.

Add vegetables—carrots, asparagus, or green beans roast beautifully beside the fillet.

Kathy Ang

Kathy is a restaurateur, artist, and blogger. After spending more than 10 years in the restaurant industry, she has decided to go digital and share her expertise and experience online.

Roasted Meat Fillet with Grilled Potatoes